Scallop Risotto!

Ingredients

1 shallot, diced
4 cloves of garlic, miced
1 ½ cups arborio rice
½ cup white wine (optional)
4 cups chicken stock
¼ cup unsalted butter, cubed
⅔ cup parmesan cheese, grated
1 lb scallops
3 tbsp butter
1 small bunch of basil
½ cup olive oi


To start, in a pot over medium heat add a drizzle of olive oil and sauté your shallots and garlic until softened 2-3 minutes. Then add the arborio rice and toast for 2-3 minutes. Add the white wine and let cook until you can’t smell any alcohol. Add ½ cup of chicken stock and let that cook until the rice absorbs the liquid. Repeat that process until your rice is cooked, about 20 minutes. Next add your parmesan and butter. Keep that warm.


For the basil oil, to a blender add the basil and olive oil, blend on high until as smooth as you can get it. Then pass it through a fine mesh strainer.

For your scallops, season them with salt on both sides right before cooking them. In a ripping hot pan drizzle some oil and add your scallops. Sear for 2 minutes then flip add the butter and baste for 2 minutes. Remove your scallops to a plate.

To a bowl add some risotto, 5 of your scallops and a drizzle of basil oil.

Enjoy